2.0
22 Feb 2021
Recommend
CEO approval
Business outlook
Pros
Flexible schedule, meet new people
Cons
We tip out 50% of our tips to bussers, hostess, bartenders, and back of house. Company doesn’t wanna pay their kitchen staff, so we do it now. 3% of our sales goes to back of house. Bussers are understaffed so you still have to bus all the tables but tip them 100$ at the end of the night. Cutting and scheduling have no rhyme or reason and seniority means nothing to management.